Japanese soy bag
By VicentaLakin
The daughter likes bean sandbags. Seeing the web says the bean bag is delicious, soft, and it moves. That's right. Three with my daughter。
Recipe Recommendations
- high powder 170g
- low powder 30g
- sugar 18g
- whole milk powder 15g
- salt 2.5G
- water 125g
- yeast 3g
- butter 15g
- red bean paste appropriate amount
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Japanese soy bag
1
In addition to the butter, the material of the other dough is placed in the bread machine, laminated for 15 minutes, pressed the stop button, placed in the butter, re-opened the face rubling function, and the procedure was completed。
2
It took 45 minutes to rub the film。
3
It's fermented twice as big. Press your finger, take it out, don't fall。
4
Take out the pressure exhaust and split it into seven pieces. I've done twice as many
5
Open the little noodles and wrap around a spoonful of soy sauce. I've bought ready-made grain soybeans, and I prefer to be wet. This soybean has no hair to make a ball, only with spoons。
6
Crucify first。
7
Just keep it tight。
8
A little flattening。
9
It fermented for 40 minutes, about 1.5 times larger, sprayed water, spilled white sesame and pressed。
10
The bread is put on oilpaper, and on it is pressed a dish or something of a flat weight to prevent it from being drummed up during the roast. ♪ I'm on the bottom of the cake ♪
11
THE OVEN IS PREHEATED, 375 DEGREES FAHRENHEIT (190°C) FOR 12 MINUTES, REMOVES, REMOVES THE PRESSURE AND OIL PAPER, TURNS THE BREAD OVER AND COOLS THE TEMPERATURE DOWN TO 350 F (180°C) FOR 8 MINUTES。
12
It's so soft。
13
I made a couple of pans, and friends without ovens can try. The pan is covered with a little oil, the bread is put in, and the fire is about a minute. It's for color parity
14
Three spoons of water poured into the bread gap。
15
Cover the lid, and the little flint boils to dry。
16
Squeeze the bread with pot shovels and flatten it。
17
It's still going to fry on two sides。
18
Just as good。